Quick Kaju Barfi Recipe Card

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.

Prep Time :26-30 minutes

Cook time :26-30 minutes

Serve :4

Level Of Cooking :Easy

Taste :Sweet

Ingredients for Quick Kaju Barfi Recipe

Cashewnut powder 1/2 kilogram

Sugar 1 cup

Saffron (kesar) 5-6 strands

Ghee 2 tablespoons

Silver warq 6-8 leaves

Method

Step 1

Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a syrup of three thread consistency.

Step 2

Melt ghee and add to this syrup. Add cashewnut powder and mix thoroughly. Set aside to cool slightly. Knead it well and roll into half centimeter thick rectangle.

Step 3

Spread silver varq over it and cut into diamond shape of approximately one and half inch a side.

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